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为探讨超高压处理对真空包装法兰克福香肠微生物货架期的影响，在（20±5）℃对真空包装法兰克福香肠进行200MPa（5min与1Omin）、400MPa（5min与1Omin）和600MPa（5min与1Omin）的超高压处理。样品处理后于4℃保藏60d，每隔1Od取样分析，直至样品微生物数量达到峰值并趋于稳定为止。与空白对照组（不进行二次灭菌的法兰克福香肠）相比，超高压处理能显著降低法兰克福香肠初始微生物数量，并对保藏过程中的腐败微生物：嗜冷菌、乳酸菌和大肠菌群的生长有显著抑制作用，抑制程度与压力（200～600MPa）和处理时间（5～1Omin）具有正相关性。效果最佳的600MPa处理1Omin能够将法兰克福香肠4℃贮藏货架期从9d延长至60d以上。“,”Vacuum-packaged frankfurters were subjected to ultra-high pressure treatments at （20±5） ℃ and different pressure levels： 200, 400 MPa and 600 MPa for 5 or 10 min before storage at 4 ℃ for 60 days with the aim of investigating the effect of ultra-high pressure on the microbial population and shelf life of vacuum-packaged frankfurters. Compared with control samples without receiving any sterilization treatment, ultra-high pressure treatment could dramatically reduce initial microbial count in frankfurters, and inhibit the growth of dominant spoilage bacteria including total bacteria, lactic acid bacteria, psychrophiles, enterobacteriaceae and bacillaceae, which was positively related to pressure and length of treatment time. Ultra-high pressure treatment at 600 MPa for 10 min could prolong the shelf-life of vacuum-packaged frankfurters from 9 to over 60 days during 4 ℃ storage.